KENYA STANDARD

DKS 28-1: 2014

ICS 67.100.30

Cheese — Specification
Part 1:
General

©KEBS 2014 Third Edition 2014

 DKS 28-1: 2014

TECHNICAL COMMITTEE REPRESENTATION

The following organizations were represented on the Technical Committee:

Kenya Dairy Board

Ministry Of Health — Public Health Department
Ministry of Agriculture, Livestock and Fisheries — State Department of Livestock
Government Chemist’s Department
Egerton University — Department of Dairy and Food Science Technology
Kenya Industrial Research and Development Institute (KIRDI)
Consumer Information Network
Sameer Agriculture and Livestock (K) Limited
New Kenya Cooperative Creameries (NKCC)
Brookside Dairy Limited
Eldoville Dairies Limited
Githunguri Dairy Bio Food Products Limited
Happy Cow Limited
Kenya Bureau of Standards — Secretariat

REVISION OF KENYA STANDARDS

In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards,
are welcome.

© Kenya Bureau of Standards, 2014

Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001 of the Laws of Kenya, copyright
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing
from the Managing Director.

ii © KEBS 2014 — All rights reserved

 KENYA STANDARD DKS 28-1: 2014
ICS 67.100.30

Cheese — Specification
Part 1:
General

KENYA BUREAU OF STANDARDS (KEBS)

Head Office: P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031
E-Mail: info@kebs.org, Web:http://www.kebs.org

Coast Region Lake Region Rift Valley Region

P.O. Box 99376, Mombasa-80100 P.O. Box 2949, Kisumu-40100 P.O. Box 2138, Nakuru-20100
Tel.: (+254 041) 229563, 230939/40 Tel.: (+254 057) 23549, 22396 Tel.: (+254 051) 210553, 210555
Fax: (+254 041) 229448 Fax: (+254 057) 21814
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 DKS 28-1: 2014

Foreword
This Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of the
Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of
Standards.

Cheese is a very nutritious food, which consists of high concentration of the constituents of milk, principally
fat, casein and soluble salts, together with water in which small amounts of soluble salts, lactose, and
albumin from milk is coagulated. The milk is coagulated by means of rennet and/or other protease enzymes.

There are various types of cheese that are produced and marketed worldwide. This standard specifies the
general requirements for all types of cheeses produced and marketed in Kenya.

iv © KEBS 2014 — All rights reserved

 KENYA STANDARD
DKS 28-1: 2014

Cheese — Specification

Part 1:
General requirements

1 Scope

This Standard specifies the general requirements for cheeses intended for direct consumption and/ or for
further processing.

It applies to all products in compliance with the definition of cheese including those varieties of cheese for
which individual or group standards have been developed. Subject to the provisions of this standard,
standards for cheeses may contain provisions which are more specific than those in this standard and, in
such cases, those more specific provisions shall apply to the individual variety or groups of varieties of
cheese.

2 Normative references

The following referenced documents are indispensable for the application of this standard. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.

KS ISO 707, Milk and milk products — Guidance on sampling

KS ISO 1735, Cheese and processed cheese products  Determination of fat content  Gravimetric
method (Reference method)

KS ISO 1740, Milk fat products and butter  Determination of fat acidity (Reference method)

KS ISO 2962, Cheese and processed cheese products  Determination of total phosphorus content 
Molecular absorption spectrometric method

KS ISO 5534, Cheese and processed cheese  Determination of the total solids content (Reference
method)

KS ISO 5943, Cheese and processed cheese products  Determination of chloride content 
Potentiometric titration method

KS CAC/GL 21, Recommended international code of hygienic practice for foods for infants and children

KS CAC/GL 23, Guidelines for use of nutrition claims

CODEX STAN 208, Codex Standard for cheese in brine

KS EAS 38, Labelling of prepackaged foods

KS 2194:2009 – Good Manufacturing practice guide lines and the Dairy industry

KS ISO 6611, Milk and milk products  Enumeration of colonyforming units of yeasts and/or moulds 
Colony-count technique at 25 degrees C

KS ISO 14501:2007 Milk and milk powder - Determination of aflatoxin M content - Clean-up by
immunoaffinity chromatography and determination by high-performance liquid chromatography

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AOAC 942.17, Arsenic in foods Molybdenum blue method

AOAC 999.10, Lead, Cadmium,Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophotometry after
dry ashing

AOAC 962.16 Beta-lactam Antibiotics in milk

AOAC 980.21, Aflatoxin M1 in milk and cheese-thin layer chromatographic method

AOAC 980.21, organochlorine and organophosphorous pesticide residues in milk and milk products

3 Definitions

For the purposes of this standard, the following definitions shall apply:

3.1
Cheese

Is the ripened or unripened soft, semi-hard, hard or extra hard milk product which may be coated, and in
which the whey protein/ casein ratio does not exceed that of milk obtained by coagulation and/or processing
techniques

3.2
Coagulating enzyme

a milk coagulating enzyme is a preparation approved for cheese-making which is not harmful to the health of
the consumer, and with the aid of which either singly or in combination with calf/vegetable rennet and/or a
suitable lactic acid producing bacteria, cheese can be manufactured which has all the characteristics of the
type of cheese concerned

3.3
Cream cheese

Shall be cheese made from cream or from skimmed milk to which cream has been added with or without
further processing, and

i) may contain not more than 0.5 % stabilizing agent

ii) Shall contain not more than 55 % moisture and not less than 65 % milk fat on a dry basis

3.4
Cured or ripened cheese

Is cheese which is not ready for consumption shortly after manufacture but which shall be held for such time,
at such temperature, and under such other conditions as will result in the necessary biochemical and
physical changes characterizing the cheese

3.5
'Mould cured or mould ripened cheese'/ soft-ripened cheese

It is a cured cheese in which the curing has been accomplished primarily by the development of
characteristic mould growth throughout the interior and/or on the surface of the cheese. The mould helps
cheeses such as brie and camembert develop distinctive, soft, velvety growths on the outside known as
bloomy rind.

3.6
Fresh cheese is the uncured or unripened

Cheese which is ready for consumption shortly after manufacture without going through the process of
ripening

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3.7
Soft fresh cheeses

Are Cheeses in which the milk is usually coagulated with lactic acid instead of rennet and enzymes
They contain high moisture content

3.8
Semi-soft cheeses

Wash rind semi- soft cheeses are cheeses in which the surfaces are treated with special bacteria and then
washes with a solution to encourage the growth of bacteria. Washed rind cheese ripen from outside in, while
Dry-rind semi-soft cheeses are cured without a surface treatment

3.9
Blue-veined cheeses

Are cheeses in which the beneficial mould; Penicillium Roquefort is added to milk or curds prior to pressing.
Holes are punched through the formed wheels of cheese to allow oxygen to reach the interior, which
encourages mould growth

3.10
Gouda cheeses
Cheese made from whole milk or part skim milk and starter cultures.
Flavoured Gouda has spices or herbs added to their curd prior to pressing

3.11
Cheddar
Cheese made from heated raw milk, starter cultures and enzymes to create semi-solid mass, which is then
cut into slabs and alternately turned and stacked, a process called cheddaring, to drain whey and develop
acidity. The slabs are cut, washed, stirred and further drained and pressed into forms. Other optional
ingredients, such as colouring, coagulants, enzymes or agents may be added

3.12
Mozzarella
It is the cheese in which the Curd is pulled after it is drained and briefly ripened. The cheese is immersed in
cold water, washed in brine and dried. Provolone is drawn and twisted, salted, ripened and in some cases
smoked

3.13
Hard cheeses

Cheese in which the curd is cut into small particles, then heated to higher temperatures than other cheeses,
and the curd settles at the bottom of the vat. The pressed curd is either salted in brine solution or dry salted,
perforated with needles and dry cured. As the cheese cures it is periodically turned, scraped and rubbed with
vegetable oil. Enzymes are added to aid in the development of flavour

3.14 Types of cheeses categorised by hardness (see Annex C)

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 DKS 28-1: 2014
4 Essential composition and quality factors

4.1 Compositional requirements

4.2 Raw materials

Milk and/or products obtained from milk

4.3 Permitted ingredients

 Starter cultures of harmless lactic acid and/or flavour producing bacteria and cultures of other harmless
micro-organisms

 Safe and suitable enzymes

 Sodium chloride

 Potable water

 Citric acid

 Vinegar

 Emulsifiers

 Stabilizers

 seasonings

4.4 Additions

4.4.1 For cheese for which there is an individual or group standard, only those additions permitted in the
individual or group standard may be used.

4.4.2 The following substances may be added, provided that such substances are not intended to take the
place of any milk constituent:

4.4.2.1 Cultures of harmless lactic acid producing bacteria or harmless mould inoculations for mould ripened
cheese.

4.4.2.2 Rennet or other approved coagulating enzymes.

4.4.2.3 Sodium chloride at good manufacturing practice, complying with KS CODEX STAN 150

4.4.2.4 Calcium chloride, max. 200 mg/kg of the milk used.

4.4.2.5 Natural flavouring substances not derived from milk, such as spices, in such quantity that they can
be considered as flavouring substances provided that the cheese remains the main constituent and that the
addition declared in the designation of the product is in accordance with 8.2.1.1 and 8.2.1.2 (for example,
cheese with celery, etc.), unless the presence of spices is a traditional characteristic of the cheese.

The following requirements shall be applicable to all cheeses covered by this standard. However, this
classification shall not preclude the designation of more specific requirements in individual cheese standards.

4.5 Table 1- Compositional requirements for all the cheeses covered by this standard
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Requirements:

Dry matter content (m/m):

Cheese classification

Moisture content, per cent

S/N

Designation shall be;

Milk fat :

(maximum) ( m/m)
Depending on the fat in dry
matter content, according to the
table below
Fat in dry Corresponding
matter minimum dry
content matter content
(m/m): (m/m):
i) Extra hard High fat >60% (if 62% < 51
above or
equal to 60
%)
ii hard Full fat >45 ≤ 60 49 - 56
(if above or 52%
equal to 45
% and less
than 60 %)
iii) Semi-hard Medium fat >25 ≤ 45% 48% 54 - 63
(if above or
equal to 10
% and less
than 45 %)

iv) Semi-soft Low fat >10 ≤25% 12% 61 – 69

(if above or
equal to 10
% and less
than 25 %)

v) soft Skim ≤10 % (if <12% > 67

less than 10
%)

Test Method KS ISO 1735 or KS KS ISO KS ISO 5534 KS ISO 5534

ISO 3433 1735 or KS
ISO 3433

5. Hygiene Requirements

5.1 It is recommended that the products covered by the provisions of this standard be prepared and
handled in accordance with the appropriate sections of KS 2194:2009 and other relevant Kenya
standards and regulations. The products should comply with any microbiological criteria established
in accordance with KS CAC/GL 21

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5.2 The products shall comply with any microbiological criteria established in accordance with Table 2
below.

Table 2 ▬ Microbiological requirements for all cheese

S/N Quality Requirements Test method

Listeria monocytogenes Nil per gram KS ISO 4833
max,
Salmonella spp Nil per gram KS ISO 4833

Shigella Nil per gram KS ISO 4833

KS ISO 21567
Clostridium botulinum Nil per gram KS ISO 4833
Staphylococcus aureus Nil per gram KS ISO 4833

E.coli Nil per gram KS ISO 4833

Faecal coliforms:, max Nil per gram KS ISO 4832

Non-faecal coliforms, max 10 per gram KS ISO 4832

5.3 Fresh cheeses shall also comply with the following microbiological requirements
Table 3 ▬ Additional microbiological requirements for all fresh cheeses

S/N Quality Requirements Test method

i Mould, max 100 per gram KS ISO 6611
ii Yeast, max 100 per gram KS ISO 6611

6 Food additives

Only those food additives listed in Table 1 may be used and only within the limits specified.

6.1 Unripened cheeses

As listed in the Codex Standard for Unripened cheese including fresh cheese.

6.2 Cheeses in brine

As listed in the Codex Standard for Cheeses in Brine (CODEX STAN 208).

6.3 Ripened cheeses, including mould ripened cheeses

Additives not listed below but provided for in Codex individual standards for varieties of ripened cheeses may
also be used for similar types of cheese within the limits specified within those standards

Table 4  Food additives

INS No. Name Maximum Level

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Colours

100 Curcumins (for edible cheese rind) Limited by GMP

101 Riboflavins Limited by GMP

120 Carmines (for red marbled cheeses Limited by GMP

only)

140 Chlorophylls (for green marbled Limited by GMP

cheeses only)

141 Copper chlorophylls 15 mg/kg

160a(i) β-Carotene (synthetic) 25mg/kg

160a(ii) Carotenes (natural extracts) 600 mg/kg

160b Annatto extracts

- normal coloured 10 mg/kg (on bixin/norbixin basis)

- orange coloured 25 mg/kg (on bixin/norbixin basis)

- deep orange coloured 50 mg/kg (on bixin/norbixin basis)

160c Paprika oleoresins Limited by GMP

160e β-apo-Carotenal 35 mg/kg

160f β-apo-8’-Carotenoic acid, methyl or 35 mg/kg

ethyl ester

162 Beet red Limited by GMP

171 Titanium dioxide Limited by GMP

Acidity regulators

170 Calcium carbonates Limited by GMP

504 Magnesium carbonates

575 Glucono delta-lactone Limited by GMP

Preservatives

200 Sorbic acid

3000 mg/kg calculated as sorbic acid
201 Sodium sorbate

202 Potassium sorbate

203 Calcium sorbate

234 Nisin 12.5 mg/kg

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239 Hexamethylene tetramine (Provolone 25 mg/kg, expressed as formaldehyde
only)

251 Sodium nitrate 50 mg/kg, expressed as NaNO3

252 Potassium nitrate

280 Propionic acid

3000 mg/kg, calculated as
281 Sodium propionate propionicacid

282 Calcium propionate

1105 Lysozyme Limited by GMP

For surface/rind treatment only:

200 Sorbic acid 1 g/kg singly or in combination,

calculated as sorbic acid
202 Potassium sorbate

203 Calcium sorbate

235 Pimaricin (natamycin) 2 mg/dm2 of surface. Not present in a

depth of 5 mm
Miscellaneous additive

508 Potassium chloride

Sliced, cut, shredded or grated

cheese

460 Cellulose Limited by GMP

551 Silicon dioxide, amorphous

552 Calcium silicate 10 g/kg singly or in combination.

Silicates calculated as silicon dioxide
553 Magnesium silicate

554 Sodium aluminosilicate

555 Potassium aluminosilicate

556 Calcium aluminium silicate

559 Aluminium silicate

560 Potassium silicate

Preservatives

200 Sorbic acid 1 g/kg singly or in combination,

calculated as sorbic acid
202 Potassium sorbate

203 Calcium sorbate

Natamycin

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7 Contaminants
The products covered by this Standard shall comply with the maximum levels of CODEX STAN 193 and the
maximum residue limits for pesticides and veterinary drugs established by the Codex Alimentarius
Commission (CAC

7.1 Heavy metals

The products covered by this standard shall comply with the maximum limits in Table 5

Table 4 — Limits for heavy metal contaminants for all cheeses

SL No Characteristic MRL Test method

(Max.)
i). Arsenic (AS) mg/kg 0.1 ppm AOAC 942.17

ii). Lead (PH) mg/kg 0.02 ppm AOAC 999.10

iii). Mercury (Hg) mg/kg 1.0 ppm AOAC 999.10

iv). Copper (Cu) mg/kg 5.0 ppm AOAC 999.10

v). Zinc (Zn) mg/kg AOAC 999.10

50 ppm

vi). 250 ppm AOAC 999.10

Tin (Sn)mg/kg

vii). Cadmium as Cd, mg/kg 1.5 ppm AOAC 999.10

viii). Iron 0.5 ppm AOAC 999.10

7.2 Pesticide residues

All cheeses shall have the maximum residue limits in table 6

Table 6 - maximum pesticide residue Limits for all cheeses

S/N Parameter Requirements Test method

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i ORGANOCHLORINE Group 0.01 ppm KS ISO 3890-
1:2009
ii ORGANOPHOSPHOROUS Group 0.01 ppm AOAC 960.40

7.3 Mycotoxin residues

All cheeses shall not have more than 0.5ppb aflatoxin m1 content when tested according to KS ISO
14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese-thin layer chromatographic method

7.4 Antibiotics

All cheeses shall not have more than 10.0 ppb total antibiotic as (beta lactam) content when tested according
to AOAC 962.16 Beta-lactam Antibiotics in milk

7.5 Veterinary Drugs

Table 6- maximum veterinary drug residue Limits for all cheeses

S/N Parameter Requirements/ Test method

MRL
i ChloramPhenical ND AOAC 972.17
ii Nitrofunas(including metabolites) ND AOAC 960.63
Ronidazole ND AOAC 969.56
Metronidazole ND AOAC 991.17
Fenbendazole 100ppb AOAC 991.17
Albendazole 100ppb AOAC 991.17
Phenylbutazone ND AOAC 991.17

8 PACKAGING AND LABELLING

8.1 Packaging

All cheese shall be packed in food grade material that ensures product safety and integrity.

8.2 Labelling

In addition to the provisions of KS EAS 38, the following specific provisions apply:

8.2.1 Name of the food

8.2.1.1 The name of the food shall be cheese or other names as defined in 3.3 to 3.16. However, the word
“cheese” may be omitted in the designation of an individual cheese variety reserved by a standard for
individual cheeses, and, in the absence thereof, a variety name specified in the national legislation of the
country in which the product is sold, provided that the omission does not create an erroneous impression
regarding the character of the food.

8.2.1.2 The original cheese, or where not possible, the original pack or prepared consumer pack shall be
marked with:

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a) the appropriate designation in accordance with the classification of cheese in Annex B;

b) the minimum fat in dry matter content and/or the fat content expressed as a percentage by mass; and

c) an indication of the addition of spices or other natural flavouring substances (in the designation of
cheese), except in the case of cheeses in which the presence of these substances is a traditional
characteristic.

8.2.1.3 In case the product is not designated with a variety name but with the designation "cheese" alone,
the designation may be accompanied by the appropriate descriptive terms in the following table:

Designation according to firmness and ripening characteristics

According to firmness: Term 1 According to principal ripening: Term 2

MFFB % Designation
< 51 Extra hard Ripened
49-56 Hard Mould ripened
54-69 Firm/Semi-hard Unripened/Fresh
> 67 Soft In Brine
MFFB moisture on a fat-free basis

MFFB equals percentage moisture on a fat-free basis, i.e.,

weight of moisture in the cheese

 100
total weight of cheese  weight of fat in the cheese

The designation of a cheese with moisture on a fat-free basis of 57 % which is ripened in a manner similar in
which Danablu is ripened would be:

"Mould ripened firm cheese or firm mould ripened cheese."

8.2.2 Declaration of milk fat content

The milk fat content shall be declared in a manner found acceptable in the country of sale to the final
consumer, either i) as a percentage by mass, ii) as a percentage of fat in dry matter, or iii) in grams per
serving as quantified in the label provided that the number of servings is stated.

Additionally, the following terms may be used:

High fat (if the content of FDM is above or equal to 60 %);

Full fat (if the content of FDM is above or equal to 45 % and less than 60 %)
Medium fat (if the content of FDM is above or equal to 10 % and less than 45 %)
Low fat (if the content of FDM is above or equal to 10% and less than 25% )
Skim (if the content of FDM is less than 10 %)

8.2.3 Name of manufacturer

In the case of cheese for export, the original cheese, or where not possible, the original pack or prepared
consumer pack shall be marked with the name of the manufacturer or exporter in clear lettering.

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8.2.4 Country of manufacture

In the case of cheeses sold in the home market and designated by the name of cheese not originating in the
producing country, the original cheese, or where not possible, the original pack or prepared consumer pack
shall be marked with 'the name, or other clear indication, of the producing country'. 'Other clear indication'
could include things such as a clear statement of the full address of the manufacturer or the name of a well
recognized state, region or province of the producing country.

8.2.5 Prepackaged cheese

8.2.5.1 When cheese, which in cut or sliced form and ready for consumption has been packed out of sight of
the consumer, is for sale, the following additional information shall appear on the pack of the prepackaged
cheese, except where the prepackaged cheese, is intended for manufacturing purposes:

8.2.5.2. The name and address of the prepacker, or of the manufacturer, or of the importer, or of the seller of
the prepacked cheese.

8.2.6 Labelling of non-retail containers

Information required in Clause 12 of standard and KS EAS 38 and, if necessary, storage instructions, shall
be given either on the container or in accompanying documents, except that the name of the product, lot
identification, and the name and address of the manufacturer or packer shall appear on the container, and in
the absence of such a container on the cheese itself. However, lot identification, and the name and address
of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly
identifiable with the accompanying documents.

8.2.7 Date marking:

Date of manufacture and expiry

8.2.8 Name and address of manufacturer

8.2.9 Storage conditions

10 Methods of sampling

Sampling shall be carried out in accordance with KS ISO 707.

11 Methods of chemical analysis

Chemical analysis for cheese shall be carried out in accordance with the normative standards listed in
Clause 2 of this standard.

12 Methods for microbiological examination

These shall be according to relevant method of microbiological examination of milk and milk products.

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Annex A
(Informative)

Cheese characteristics

Cheese rind
During ripening of the moulded cheese curd in natural creation or in environments in which the air humidity
and, possibly, air composition are controlled, the outside of the cheese will develop into a semi-closed layer
with a lower moisture content. This part of the cheese is called rind. The rind is constituted of cheese mass
which, at the start of the ripening, is of the same composition as the internal part of the cheese. In may
cases, the brining of cheese initiates the formation of rind. Due to the influence of the salt gradient in the
brine, of oxygen, of drying out and of other reactions, the rind successively becomes of a somewhat different
composition than the interior of the cheese and often presents a more bitter taste.

During or after ripening the cheese rind can be treated or can be naturally colonized with desired cultures of
microorganisms, for instance Penicillium candidum or Brevibacterium linens. The resulting layer, in some
cases referred to as smear, forms a part of the rind.

Rindless cheese is ripened by the use of a ripening film. The outer part of that cheese does not develop a
rind with lower moisture content although influence of light of course can cause some difference compared to
the inner part.

Cheese surface
The term "cheese surface" is used for the outside layer of cheese or parts of cheese, even in the sliced,
shredded or grated form. The term includes the outside of the whole cheese, disregarding whether a rind has
been formed or not.

Cheese coatings
Cheese can be coated prior to the ripening, during the ripening process or when the ripening has been
finished. When a coating is used during ripening the purpose of the coating is to regulate the moisture
content of the cheese and to protect the cheese against microorganisms.

Coating of a cheese after the ripening has been finished is done to protect the cheese against
microorganisms and other contamination, to protect the cheese from physical damage during transport and
distribution and/or to give the cheese a specific appearance (e.g. coloured).

Coating can be distinguished very easily from rind, as coatings are made of non-cheese material, and very
often it is possible to remove the coating again by brushing, rubbing or peeling it off.

Cheese can be coated with:

 A film, very often polyvinylacetate, but also other artificial material or material composed of natural
ingredients, which helps to regulate the humidity during ripening and protects the cheese against
microorganisms (for example, ripening films).2

 A layer, mostly wax, paraffin or a plastic, which normally is impermeable to moisture, to protect the
cheese after ripening against microorganisms and against physical damage during retail handling and, in
some cases to contribute to the presentation of the cheese.

1 Amendment adopted by the 26th Session of the Codex Alimentarius Commission.

2 Wheat gluten or wheat protein products should not be used for technological reasons e.g. coating or
processing aids for foods which are gluten-free by nature - Codex Standard for Wheat Protein
Products including Wheat Gluten.

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Annex B
(Normative)

Classification of cheese according to firmness, fat content and principal curing

characteristics
The following classification shall be applicable to all cheeses covered by this standard. However, this
classification shall not preclude the designation of more specific requirements in individual cheese
standards.

Table B.1  Classification of cheese

Term I Term II Term III

If the MFFB a) The first phrase in If the FDB b) The second Designation according
is % the designation is % phrase in the to principal curing
shall be designation characteristics
shall be
< 51 Extra hard > 60 High fat i) cured or ripened

49 - 56 Hard >45 ≤ 60 Full fat a) mainly surface

54 - 63 Semi-hard >25 ≤ 45 Medium fat b) mainly interior

61 – 69 Semi-soft >10 ≤25 Low fat ii) mould cured or

ripened
> 67 Soft ≤10 Skim
a) mainly surface

b) mainly interior

iii) uncured or
unripened
a
)MFFB equals percentage moisture on a fat-free basis, i.e.

weight of moisture in the cheese

X 100
total weight of cheese  weight of fat in the cheese

b)
FDB equals percentage fat on the dry basis, i.e.

fat content of the cheese

X 100
total weight of cheese  weight of moisture in the cheese

Example: The description of a cheese with moisture on a fat-free basis of 57 % and fat on a dry basis of 53
%, which is cured in a manner similar to that in which Roquefort is cured, would be:

semi-hard full fat interior mould cured cheese

(Term I) (Term II) (Term III)

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(Annex C)
(Informative)

Types of cheeses categorised by hardness

Categories Types of cheese

Brie (single, double and triple cream and flavoured)
Soft ripened cheeses Camembert
blue
Blue- veined cheeses
Cottage cheese
Cream cheese
Feta
paneer
Ricotta
Mascarpone
Soft-fresh cheeses Queso blanco
Neufchatel (plain and flavoured)
Fresh goat cheese
Halloumi
Semi-soft cheeses/ semi- hard cheeses Halloumi
Roquefort
Gouda:
Cheddar
Smoked gouda
Aged gouda
Edam
Flavoured gouda
Mozzarella:
Fresh Mozarella
Low moisture, part skim Mozarella
Low moisture, whole milk mozzarella
Part skim mozarrella
Whole milk mozzarella
Pizza cheese
Quick frozen Mozarrella
String cheese
Aged, mild, and smoked mozzarella
provolone
Swiss cheese:
Swiss
Baby swiss
Gruyere
Processed cheeses:
Pasteurized processed cheese
Pasteurized processed cheese food pasteurized
processed cheese spread
Pasteurized processed cheese product
Hard cheeses Parmesan
Romano
Asiago
Pepato

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